Mini Guinness Stroganoff Pies
	2 Tbs    butter   2 Tbs    olive oil   1 kg    beef fillet or sirloin   1 cups    red onions   1/4 cups    fresh dill   1 clove    garlic   3 Tbs    Worcestershire sauce   500 ml    Guinness stout   1/4 cups    brown sugar   1/2 tsp    nutmeg, ground   4 cups    Campbell's Real Beef Stock   1 1/2 cups    sour cream   1 cups    red wine (shiraz)   3 Tbs    plain flour     salt and pepper     1 Prep: Slice beef into thin 2 cm strips. Julienne the onions and crush garlic. 2 Place beef cubes into a plastic bag with half of the well-seasoned flour and toss to coat well. 3 Melt the butter over a high heat and quickly seal the beef on all sides. Remove from the pan. 4 Add olive oil to the pan over a high heat and sauté the onions and garlic for a couple of minutes. Add the mushrooms and dill and cook down scraping the pan. Toss in the rest of the flour and cook for 2-3 minutes. 5 Add the Guinness, brown sugar, nutmeg, beef stock and red wine and bring back to the boil. Simmer for 10 minutes, stirring occasionally until thickened. Fold through the sour cream, return the beef to the pan and bring back to a simmer. Season to taste. 6 Allow the mixture to cool before making the pies. 7 Cut out circles pastry approx 10 cm diameter from defrosted puff pastry sheets. You should get 4 pies per sheet. 8 Spoon a heaped teaspoon of filling into centre and bring edges up to make a pouch. Pinch together at the top and twist to seal. Place on a baking tray and chill in a fridge for 2 hours before baking. 9 Brush pies with egg wash before baking in a moderate 180°C oven for 20 minutes until golden.   Servings: 12 Yield: 24 pies Preparation time: 20 minutes Cooking time: 20 minutes Ready in: 40 minutes   Copyright © 2006, The Gourmet Saint